I have a confession to make: I have been working with a buffer which is to say that the pie I post each Pieday was not actually made on the Pieday in question, it was made the week before, or occasionally not on a Pieday at all.
I suspect you'd already guessed this of course as otherwise we'd have to be getting up at the crack of dawn in order to make pies and get the blog written up ready to appear in the morning.
Alas the buffer is gone.
This means that I have no pre-made pie post to produce for this week, as such I will be writing the blog as we make the pie, in this case a Bakewell Tart.
I could just wait till it's finished but I think it would be more fun to update as we go along, so that's what I'll do.
75g butter for the pastry and 110g for the filling
A scruple* of salt
110g caster sugar
110g ground almonds
Three eggs and an extra yolk
Flaked almonds to decorate.
Rub the butter into the flour and add enough cold water to make a dough
Put in the fridge to chill for a while.
Optional: while it's chilling go and buy any ingredients you don't have in the house.
Roll out the pastry and use to line a tart tin.
Bake blind for about ten minutes, so it firms up a little but doesn't brown.
Melt the butter.
Beat together the sugar, eggs, egg yolk, almonds and almond extract, then stir in the melted butter.
Spread a little jam into the bottom of the tart case and top with the almond mixture.
Put this into the oven at your normal pie setting for twenty five minutes, then decorate with flaked almonds before returning it to the oven for another five.
Or just forget about the flaked almonds and give it half an hour
Remove from the oven breathing in the sigh-inducing almond scent.
Allow to cool.
If you didn't use the flaked almonds then consider icing it instead.
Slice and serve with a nice cup of tea.
*A teeny weeny bit